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Título

Pressure/Heat Combinations on Pork Meat Batters: Protein Thermal Behavior and Product Rheological Properties

Autor Fernández Martín, Fernando ; Fernández, Paloma; Carballo, José ; Jiménez Colmenero, Francisco
Palabras clave Comminuted meats
Mechanical properties
Texture
High pressure/thermal treatments
Protein denaturation
DSC
Fecha de publicación 1997
EditorAmerican Chemical Society
Citación Journal of Agricultural and Food Chemistry 45: 4440- 4445 (1997)
ResumenCommon formulation batters were prepared by pork meat comminution and processed for 30 min by pressure/thermal combinations of 200 and 400 MPa with five temperatures from 10 to 70 °C. Processing performance was monitored by determination of pH, cooking loss, and three textural parameters to assess the quality of pressurized versus unpressurized samples. Protein thermal denaturation was determined by differential scanning calorimetry to evaluate the unfolding effects of processing. Net effects were pressure-temperature interdependent, pressure denaturation being particularly effective at nondenaturing temperatures. Pressure suppressed subsequent thermal denaturation at unfolding temperatures, preventing batter proteins from denaturing to an extent dependent on the magnitude of both pressure and temperature processing parameters. Pressurized batters needed higher temperatures to overcome pressure effects and regain total protein thermal denaturation. Pressure/thermal treatments impaired meat gelling at normal cooking temperatures, leading to undesirable effects on the pressurized batters. The extent of native protein remnant after pressure/heat processing explained the apparently erratic physical behavior of the pressurized batters.
URI http://hdl.handle.net/10261/101206
DOI10.1021/jf9702297
Identificadoresdoi: 10.1021/jf9702297
issn: 0021-8561
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